This is how to make lemon pound cake with cake mix and pudding, no butter needed. Just 5 ingredients baked in a loaf pan makes your favorite dessert with cream cheese frosting like our Duncan Hines Lemon Bundt Cake.
There are SO many recipes with cake mix you can make, way beyond just your typical cupcakes. This is just one of the tweaks we have made to just a typical box of dry powder. This easy pound cake without butter recipe needs some eggs to make it a bit more dense in texture, instant pudding for moisture and sour cream.
Now let’s talk about how this type of bread / cake differs from others. It is the texture right?? Think about it. You have likely had a slice of this with maybe some strawberries and whipped topping on top served up as a shortcake. It isn’t as fluffy as a typical 1/2 sheet cake let’s say.
Just know that when you make a pudding cake it is dense and REALLY moist. Traditionally to get this you’d use a lot, like A LOT, of butter but not in this case. You can get the same outcome with some vegetable oil, pudding mix and extra eggs. You may be doubtful that you’ll achieve the same result, but believe us.
If you have never made a pudding cake before it will change the way you bake forever, for sure. You don’t have to prepare it beforehand, instead it uses the moisture in the other ingredients to soak up and create that thick creamy nature that makes this so delicious.
Now let’s talk about the flavor we chose, and how you could change it just by using this same base. If you wanted “plain”, like Copycat Sara Lee Pound Cake, you would just swap out the mix for white and pudding for the vanilla flavor instead. Swap the lemon juice for vanilla extract and you’re set!!
Ingredient Notes
The dry ingredients you will need are already mixed together inside 1 box of lemon cake mix, yellow cake mix would work too but won’t have as strong of a flavor. I mean you could use any flavor to mix it up a bit but we are going with citrus this time.
Then you will want a package pf instant lemon pudding mix to make the outcome super duper moist. You do not prepare as directed, just dump the powder out of the box into the mix.
You will want to add vegetable oil to create the batter. You do want to add some fat in this way to add to the moisture for sure.
You are going to want to add some regular full fat Sour cream, not low fat preferably, for super tender result.
You want large organic eggs, room temperature is best, to make the batter. I feel these have a richer flavor to them.
And if you want an even bolder zing to it you can add 2 tsp lemon juice and/or some zest for a stronger lemon flavor cake.
Variations
You can use a lactose free version version of sour cream or Greek yogurt for dairy free lemon pound cake. There is no butter in this so you don’t have to worry about that substitute.
Our pound cake cake mix hack makes this taste like homemade but easier. You don’t really need an electric mixer, as long as you can get the batter smooth with a whisk that works as well. It will be thick, not at all the same as if you were making a cake.
How Long to Bake Lemon Pound Cake with Cake Mix
Once you have combined all the ingredients into a rich (thick) batter you will want to grease a loaf pan or better yet line it with a sheet of parchment paper to lift out when done. You will want to bake for approximately 45-50 minutes for best results.
How do you know when it is done?
You want to remove pan once your toothpick comes out MOSTLY clean with moist crumbs attached. This means it will be as moist as possible. If it comes out dry it will be…..well more dry. The top will be cracked all the way across and the sides will begin to pull away from the sides too.
Pound Cake Frosting
You could top with a bit of homemade lemon curd instead. For a decadent twist, consider topping with chocolate ganache. This glossy and velvety frosting is made by pouring hot cream over chopped chocolate and stirring until smooth.
Cream cheese frosting without butter adds a tangy and creamy element to the rich pound cake. It’s a popular choice for those who enjoy a balance of flavors. To make cream cheese frosting, beat softened cream cheese and butter until creamy.
A light and airy whipped cream can be a beautifully contrast the denser texture of pound cake or our Lemon Angel Food Cake. You just whip heavy cream with powdered sugar and a touch of vanilla until stiff peaks form. This frosting is ideal for a more delicate flavor profile and is perfect for summer fruits and berries.
Classic buttercream is a versatile option that comes in various flavors and can be tailored to your taste. Vanilla buttercream is a timeless choice, but you can also experiment with flavors like chocolate, almond, or even citrus.
FAQ
Yes you can but there a few things to keep in mind as the size and shape will alter the baking time and end results. 8 or 9-inch round pans hold about 4-6 cups of batter. If you’re using a single pan, be cautious not to overfill it—fill only about 2/3 full. If in a dish other than your recipe suggests, it may bake faster so start checking for doneness earlier than what it suggests.
I always spray lightly with non stick spray before pouring in the batter. You can lightly flour after that too for a cleaner pull out but that will leave a bit of residue on the outside. Alternatively, line your loaf pan with parchment paper and lift out when done easily.
Yes you could bake this into different shapes. Just spoon your batter into paper lined muffin tins 3/4 of the way full baked for about 18 minutes. For a pretty look you could even use a mini bundt cake pan baked for closer to 22 min.
Always save once cooled to room temperature. Your best bet is to not frost it and wrap the whole, unsliced, loaf tightly with plastic wrap. Then slide it into a freezer bag, seal and keep on your fridge. This will keep it tender without drying it out. Slice and enjoy within 1-3 days.
Lemon Pound Cake with Cake Mix Recipe
Equipment
- 1 9×5 loaf pan
- 1 Bowl
- 1 whisk
Ingredients
- 1 box cake mix, lemon was used, yellow for "traditional"
- 1 package instant pudding mix, lemon used, vanilla for "traditional"
- 1/2 cup vegetable oil
- 1 cup sour cream, regular or lactose free version for dairy free
- 4 large eggs
- 2 tsp lemon juice, for lemon flavor cake, vanilla extract for "traditional"
Instructions
- Preheat the oven to 350 degrees F. In a large bowl, whisk together cake mix and dry instant pudding mix. In a separate bowl, whisk the eggs together.
- Add the eggs to the dry mixture, along with oil, sour cream and lemon juice. Mix until you have a smooth texture. Pour the batter into a greased loaf pan.
- Bake for approximately 45-50 minutes or until toothpick comes out clean with moist crumbs attached. While the cake is baking, mix together the ingredients for the cream cheese frosting.
- Once the cake is finished baking, remove from the oven and let it cool before removing from the pan. Top with cream cheese frosting and ENJOY
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other Lemon Cake Mix Recipes you’ll Love
There are many other treats we have made beyond this one too. Once you fall in love with this one you should try a few others. Top of the list one of our most popular treats have been these Lemon Bars with Cake Mix!!
- Lemon Cookies From Cake Mix are easy and can be made thumbprint style with curd or pudding in the center of each one.
- We love Lemon Filled Donuts too
Everyone in the family loved the Lemon Pound cake. Will be making it for Christmas for my daughter-in law who love lemon.
oh good!!